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                                                                  "Bacalao" or salt cod is very popular in Spanish food and it is really delicious and versatile. These little fish balls are light, fluffy and practically melt in your mouth. Serve with "alioli" sauce (garlic mayonnaise) and/or "sofrito" (tomato sauce) for a unique and tasty appetizer.

                                                                  Ingredients
                                                                  • Yes No 1 lb salt cod
                                                                  • Yes No 2 potato
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 6 scallion
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/2 lemon
                                                                  • Yes No 2 egg
                                                                  • Yes No flour
                                                                  • Yes No 1 cup bread crumb
                                                                  • Yes No olive oil
                                                                  • Yes No salt
                                                                  • Yes No lemon
                                                                  • Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into small pieces – about 1 to 1.5 inches. This will help cod absorb the water. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times.
                                                                  • Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes, then pat dry with a paper towel and place on a plate.
                                                                  • Boil potatoes with skin until cooked (soft and tender). Run until cold water and when it is cool enough to touch, peel. Cut potatoes into pieces and mash with a fork in a large mixing bowl. Set aside.
                                                                  • Finely chop the green onions. Heat a couple tablespoons of olive oil in a large frying pan and sauté half of the onions. Add milk and heat. Add cod and simmer on low for 10 approximately 10 minutes. Take pan off stove and use a fork to break fish into small flakes. Remove bones.
                                                                  • Add cod mixture to mashed potatoes and mix. Add rest of onions, parsley and nutmeg. Drizzle in 1-2 Tbsp olive oil, adding lemon juice to taste. Mix thoroughly.
                                                                  • Beat 1 egg in a small bowl. Mix into the cod-potato mixture, then refrigerate until mixture firms – about 30 minutes.
                                                                  • Beat 1 egg. Place breadcrumbs in a small bowl.
                                                                  • Remove cod mixture from refrigerator and shape into balls, then flatten slightly.
                                                                  • Pour 1/2 inch olive oil into a large frying pan and heat.
                                                                  • When oil is hot enough, roll each ball in breadcrumbs and dip in beaten egg. Fry over medium-high heat, until golden. Then, turn.
                                                                  • Remove balls from pan and drain on a paper towel.
                                                                  • Serve cod fritters with sofrito (tomato sauce) or alioli, Spanish garlic mayonnaise – or serve with both sauces!
                                                                  Cuisine:YesNospanish
                                                                  Yields: 5servings as an appetizer
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 day 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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